Eggplant pizza

Do you know anyone that doesn’t like pizza? I think it will be hard to find anyone actually. This eggplant pizza, for those that are on a gluten free diet, is just perfect. No bread included of any kind.

Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.

Directions:

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

Does the eggplant get soft or does it stay strong enough to lift and bite into like pizza? We don’t eat bread and I love the idea of this but before I make it I want to make sure. If I hype the kiddos up about pizza they will expect to eat it like pizza. It sounds great and I’m hoping this can be a new regular lunch or Fun Friday personalized pizza dinner! Thanks!

I am new at this. I see some recommendations to slice and salting before baking so that they will be crispier and to slice then a quarter inch rather then the 1 inch you recommend. Do you think this is right?

Eggplant is one of my favorite things, and I’m always looking for new ways to prepare it. This looks like a perfect combination! I’m very interested to know if your freezer experiment works – this would be a great grab-zap-n-go lunch to keep on hand!

So good! Thank you very much. All 5 of us enjoyed these – even the 4 year old who refuses all veggies came back for more after being made to try just one bite. Something I really like: the 12 and 13 year olds (both vegetarians) could so easily and quickly make these themselves for a snack or meal. A few slices of eggplant, a spoonful of sauce, a few slices of cheese: so good, so easy. And so elegant. Even the red pepper flakes really brought it together. Glad we found this recipe for our family valentines party.

I made these last night and they were AWESOME!!! Amazing idea and soooooo good! Forgot the red pepper flakes, just means I’ll have to buy another eggplant oh darn! LOL. I can’t wait to make these again, and I don’t duplicate many recipes but this one is PERFECT!

These were SO good! I haven’t always had good luck with making eggplant pizza but these turned out great. My toddler even gobbled them up. Thanks for sharing, I will definitely be making them again soon!

I haven’t had the opportunity to make or try this, but my friend had leftover ingredients from Ratatouille and a breakfast souffle, so he made it tomato puree instead of sauce, kale instead of spinach, and sharp provolone instead of mild provolone. I heard it turned out well. Have you tried it? If you have, how would you compare it to your original recipe?

This was amazing and so fresh. It was a HIT!!! I used the Sargento thin sliced provolone the second time , because I didn’t want it too cheesy. It was even better. I’m making it for a third time, but I will be using fresh basil from my garden. I can’t wait!

Wow! very attractive. Pizza is very delicious. It’s the popular food in the world. So I really like to eat them. I’m making it for once time, but I will be using fresh basil from my garden. I can’t wait!

Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (More about me)

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